BUFFALO WILD WINGS 546

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 48F Sliced Swiss cheese 47 Sliced lettuce 50F Sliced tomatoes 45F Cooked mush rooms 48F all kept overnight on reach in cooler next to flat top Mac and cheese kept in reach in cooler across from oven overnight with temperature of 45F Sliced tomatoes kept overnight in reach in cooler across from oven with temperature of 46F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions 48F Sliced Swiss cheese 47 Sliced lettuce 50F Sliced tomatoes 45F Cooked mush rooms 48F all kept overnight on reach in cooler next to flat top Mac and cheese kept in reach in cooler across from oven overnight with temperature of 45F Sliced tomatoes kept overnight in reach in cooler across from oven with temperature of 46F.

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand sink clogged

Basic - Ceiling tile missing over hallway . Ceiling tile over dish area missing .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on ceiling tile by prep sink in back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic in were soda nozzles are attached in servers station , employee cleaned. Corrected On-Site** Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee slicing tomatoes with out washing them first.

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance in wall under rinse max on dish area . - From follow-up inspection 2025-11-03: Time Extended

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine located in bar area is not working

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups located at server station by exit outside bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand wash sink located in outside bar. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels from towel dispenser at main bar. Dispenser is broken, manager placed a paper roll in bar area. Corrective Action Taken

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Plastic shelves use to keep cases of wings have debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on table over clean trays. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Rack on top of hand sink located at bar

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance in wall behind three bay sink

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects in wall of mop sink - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Helium tank not secured located outside next to dumpster Repeat Violation - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Drain cover removed from mop sink - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with watch - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in cups located at bar and in serverstation - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxes of fries on floor in walk in freezer Box of onion ring on floor in cook line - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Milk gallon, red lobster bag on dumpster floor - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside microwave located on top of make table - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance in walls in WIC Mold-like substance in A/C vent over rack of pans Soiled walls in chicken WIC Dust in WIC fans - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in glass RIC in bar - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in Chicken WIc - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Breaded container in walk in cooler with no label - From follow-up inspection 2024-03-26: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine

Basic - Carbon dioxide/helium tanks not adequately secured. At storage area next to indoor bar Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White curetting board on big make table at cooks line

Basic - Food storage container/container lid cracked or broken. At dry dish storage area.operator discarded Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour in walk in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line

Basic - Old labels stuck to food containers after cleaning. At dry dish storage area Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand wash sink located by expo line with water temperature of 80F. - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Gasket on make table at reach in cooler under POS system on cook line. - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.Broken wall in front of walk in cooler that holds wings. Warning - From follow-up inspection 2022-07-19: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site Warning - From follow-up inspection 2022-07-19: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect over dry rack at ware washing area. 1 flying insect by hand sink at dish washing area 1 flying insect under dump sink at dish area 1 flying insect by prep sink area 1 flying insect by by mop sink 1 flying insect flying over dirty towels kept in back of restaurant. 2 flying insects by fryers in cook line Total = 8 flying insects

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sliced tomatoes in make tables across from flat top kept overnight with temperature of 55F.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole at ceiling over soda boxes.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.High temp machine with temperature of 132F. I tried using my test strips three times and use my high temperature twice and machine will not go higher than 132f.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair.Gaskets at make table across from expo.

Basic - Floor area(s) covered with standing water. Repeat Violation

Basic - Hole in or other damage to wall.Hole at wall behind hand wash sink in outside bar. Wall by prep sink .

Basic - Light shield damaged/in disrepair.Light shield out of place over dry rack that hold single service items .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Cooling drawers at cooling under flat top. Mold-like substance at reach in cooler at bar.

Basic - Water leaking from pipe and/or faucet/handle at hand sink at bar by dish machine.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) bottom reach in freezer soiled 2) portable white cutting boards-repeat 3) microwave

Intermediate - Handwash sink used for purposes other than handwashing. Soiled grill scraper in cook line hand sink Corrected On-Site

Basic - Accumulation of debris inside and outside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Utilizing condiment cup to scoop salt peppers mixture Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. By 3-compartment

Basic - Food stored on floor. Bags of ice in floor in freezer Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Server station Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 1) salt n peppers mixture